TOMATO CHICKPEA PESTO
According to a study published in 2010 in the journal Appetite, participants who added half a cup of chickpeas to their daily diet ate less junk food and felt fuller compared with days they didn’t eat chickpeas. Researchers credit the bean’s fiber (11 grams per cup) for the healthy results. Cooked tomatoes provide the antioxidant lycopene, which studies show can protect skin from UV rays. Pesto adds a rich flavor, while basil contains anti-inflammatory antioxidants, says Dorfman. She also notes it’s packed with magnesium, a mineral that regulates blood sugar.
TO MAKE: In a pot, saute 1/2 a diced medium onion in 1 tablespoon olive oil over medium heat till soft. Add 1 minced garlic clove; cook 30 seconds. Add one 28-ounce can fire-roasted crushed tomatoes and 1/3 cup water; bring to a boil. Add 1 teaspoon sugar, 1/2 teaspoon salt, and black pepper. If you like a smooth soup, puree mixture in a blender. Transfer back to pot. Add one 15-ounce can drained, rinsed chickpeas. Cover and simmer 10 minutes. Top each serving with a dollop of jarred basil pesto.
Just Push Play Fitness 